Does anyone know how to make the Indian Bread Naan in a convetional Oven?

Answer 1

This is how you make them in a conventional oven.

* Dry active yeast – 2 teaspoon
* Sugar – 2 teaspoon
* Warm water – 1½ cup
* Flour – 4 cups
* Salt – 2 teaspoon
* Ghee – 2 tablespoon
* Plain Greek Yoghurt – 4 tablespoon
* Oil – 2 tablespoons
* Butter – 50 gms
* Black Onion seeds (Kalonji) – 2 teaspoon
* Cumin seeds – 2 teaspoon

Dissolve 2 teaspoon yeast, 2 teaspoon sugar in 1½ cup warm water and stir it lightly. Let it stand in the bowl for 10 minutes or until frothy bubbles appear. Be careful not to use very hot water as this will kill the yeast!

Sift 4 cups of flour in a large bowl and add 2 teaspoon salt to it. Then throw in the yeast water, 2 tablespoon ghee and 4 tablespoon yoghurt to it. Mix until it is a soft dough.


When it is really smooth, put aside in a bowl greased with 2 tablespoon oil. Cover it with a small towel and let it rise for about 5-6 hours or until it has doubled.


Pre-heat the oven for 10-15 minutes on 180º C. Put greaseproof paper on an oven tray and cover it lightly with butter.


Beat the dough down and knead it again for 1 minute. Depending on how big you want the naan, roll it into a round ball. Then put on the greased tray and stretch with your hands to make any shape you like.


Sprinkle some of the onion seeds or cumin seeds on it. Press them slightly to ensure they stick to the dough. Put it under your grill (hottest setting possible) and cook it until it starts to brown and bubble.

When it starts to bubble and brown, pull it out quickly and brush it with butter; then put it back and grill for about another 30 seconds. Serve it with all kinds of curries and dal.

Variation:
Add garlic, ginger, onions, coriander or any other herbs to the naan in its final stage of preparation. Substitute plain
butter with garlic butter to make garlic naan.

If you do not have ghee, use melted butter instead! Increase the amount of ghee/butter if you prefer your Naan to be buttery!

Answer 2

Ive made a pretty acceptable Naan in the home oven, using unglazed terracotta tiles I bought at Home Depot. I use six of them, right on the oven rack, and crank up the heat to as high as the oven will go. After the tiles are ripping hot, slap the dough on top of the tiles. My oven has a window, which makes monitoring them a lot easier- and when they have puffed up and are done, you can fish them out with a pair of tongs or even a barbeque fork. Leave the oven to reheat, and slap in the next bit of dough, and repeat that until you are done cooking all the breads. Those tiles will take a while to cool down, though. When you first get them, be sure to scrub them good to remove all the clay dust- or your bread will be really gritty. Eventually they turn dark from the oil, and acquire their own non-stick coating. They also work great for any other kind of bread baking, and pizza. When not in use, they also are good hot pads for countertop protection. And relatively inexpensive, to boot.

Answer 3

I tried once and it was a disaster, LOL! We have a locally owned international store and the owner told me to try the frozen naan bread that he stocked. I think the instructions said to put a couple pieces in the oven for 2 minutes at 350, but I spray olive oil or butter on the bread and put them in for about 8 minutes. Comes out quite well.

Oh, and mix up a little raita to go with it. Excellent. You can get a recipe from Allrecipes.com or the Food Network site.

Answer 4

It might be easier to make it ON TOP of a conventional oven. Pat your dough out into a big tear-drop-shaped flat, and lay it over a hot electric hob or a medium naked gas flame, turning it very often.

Answer 5

It CAN be done. What you need is UNGLAZED terracotta bricks.
Line the rack in your oven with them, heat them up, then put the dough on it to cook. Keep a CLOSE eye on it while it cooks.

Answer 6

I have done it in a skillet on the range. never have tried it in an oven.

Answer 7

no

is tht possible

i dont think so